SOIL Finds Its Way to Madrid: A Night at Angelita
Some introductions are best made over a drink.
To mark its arrival in Madrid, SOIL joined forces with Angelita for a one-night-only collaboration exploring the relationship between spirits, food, and flavour. The idea was simple: bring together two different approaches to the same question, what else can a spirit become when you look beyond the expected?
Known for its ingredient-driven approach to cocktails and its close connection to the world of wine and food, Angelita was a natural setting for the occasion.
Together, we developed a liquid pairing that brought SOIL into the conversation through four different drinks, each designed to explore a different side of the spirits.
Two cocktails came from the Angelita team, working with SOIL through their own techniques and perspective. The other two were presented by Eric, offering another interpretation of the spirits and their potential at the table.
Four drinks, each with a different point of view. One share d focus on flavour.
From the bar to the kitchen
The menu began with Margarita de Maíz, built around SOIL Toasted Corn. Enzymatic corn liqueur, corn cordial, and corn spherification developed the ingredient in different forms, creating a pairing with oxtail cannelloni and Palo Cortado hollandaise.
With Chile Highball, SOIL Fresh Chilli met chupadedos seasoning hydrosol and green tomato. The drink was served alongside a warm courgette salad with house-smoked sardine and stracciatella, bringing together freshness, savoury depth, and the character of the spirit.
The second Toasted Corn interpretation was Corn & “Cola”. Kola nut, gentian, parsley stem, petitgrain, acidity, and carbonation gave the spirit a different direction. Alongside it, a wonton of traditional matanza and prawns continued the exchange between the glass and the kitchen.
Finally, Chilli 75 combined SOIL Fresh Chilli with shiso, red pepper, acidity, and rosé pét-nat. Its pairing, strawberry and raspberry sorbet with basil- explored a different balance of fruit, herbs, and the savoury character of the spirit.
Four combinations, each approaching SOIL from a different angle. Rather than treating the drinks and dishes as separate elements, the menu invited them to be experienced together.
A different way to think about spirits
At SOIL, the starting point is the ingredient. Toasted Corn and Fresh Chilli are designed to bring culinary flavours into the world of spirits, opening up possibilities that extend beyond conventional cocktail categories.
Working with Angelita made it possible to explore that idea in a new context. The collaboration was not simply about introducing two products to a new city, but about seeing how the spirits could respond to another team's creativity, techniques, and understanding of flavour.
That exchange is what made the night meaningful: different interpretations, different ingredients, and a shared curiosity about what happens when the bar and the kitchen work together.
SOIL in Madrid
The night at Angelita marked the beginning of a new chapter for SOIL in Madrid. A first opportunity to share the spirits with the city's hospitality community, meet new people, and explore what they can bring to the table.
Four drinks offered four starting points. The conversations around them opened the door to many more.
SOIL is now available in Madrid.
